COLUMBIA YACHT CLUB
Photo by Tom Besore
SHARED PLATES Calamari 12 Rosemary | Lime Zest | Spicy Pomodoro | Rouille Oysters on a Half Shell 16 Delaware Bay | Cocktail | Mignonette | Horseradish Oysters Rockefeller 17 Spinach | Horseradish | Hollandaise Atlantic Smoked Salmon Plate 14 Dill Crème Fraiche | Shaved Lemon | Red Onion | Cucumber | Caper | Toast Point Jalapeño Bacon Wrapped Jumbo Shrimp 14 Roasted Tomato Vinaigrette | Cilantro Aioli Seared Scallops 19 Olive and Tomato Ragout | Polenta with Sweet Corn Margherita Flatbread 9 Pomodoro | Fresh Mozzarella | Basil | White Truffle Olive Oil | Arugula Harissa Chicken Kabobs 13 Thicken Thighs Marinated in Greek Yogurt and Harissa | White Bean Salad Lamb Meatballs 9 Pequillo Coulis Herb Marinated Hanger Steak Kabobs 15 Bacon Chimichurri | Caramelized Peppers and Onions Mushroom Cassoulet 9 Mushroom Blend | Northern White Beans | Herbs
SOUPS Seafood Bookbinder Cup 4 / Bowl 6 Columbia’s Traditional East Coast Seafood Soup | Served with Dry Sherry Soup of the Day Cup 4 / Bowl 6
SALADS Add to Your Favorite Salad: Chicken $4 • Steak $8 • Shrimp $8 • Salmon $9 Caesar A la carte 4 | Entree 7 A True Columbia Tradition House 4 Seasonal Mix of Greens | Carrots | Tomato | Cucumber | Choice of Dressing Wedge 7 Iceberg Wedge | 1000 Island Dressing | Bleu Cheese Crumble | Bacon | Tomato Swiss Chard & Brussels Sprouts 9 Pecorino | Smoked Almonds | Dijon Vinaigrette
Classic Cobb 9 Bleu Cheese | Bacon | Avocado | Eggs | Onion | Tomato | Choice of Dressing
Greek 9 Free Gluten
Romaine Lettuce | Kalamata Olives | Feta Cheese | Grilled Pita | Lemon Oregano Vinaigrette
Vegan
CHEF DE CUISINE ALBERTO GARCIA
Lunch Menu/Sandwich Menu is Available Open to Close– Ask your server Vegetarian Please notify your server with any dietary needs, dietary restrictions or special requests *The Illinois Department of Public Health advises that eating raw or under-cooked meat, poultry, eggs or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.
ENTREES King Ora Salmon 23 Summer Vegetable Cous Cous | Cilantro Butter Mushroom Wellington 17 Potato Gratin | Red Wine Demi Pan Seared Chicken Thighs 21 Pomegranate Reduction | Cauliflower Puree | Glazed Carrots 8oz Prime Filet Mignon 31 Béarnaise Coin • Choice of Two Sides Pan Seared 12oz Prime NY Strip 29 Choice of Two Sides Cilantro Marinated Skirt Steak 23 Baja Vegetables | Bacon Buttermilk Red Skin Mash BBQ Baby Back Ribs Half Slab 21 | Full Slab 29 | Choice of Two Sides Duck Leg Confit 19 Pomegranate Molasses | Windy City Greens Salad | Citrus | Fennel | Pistachio | Balsamic Mustard Vinaigrette Lobster Mac n Cheese 18 4 Year Cheddar | Merkt’s Cheddar | White Truffle Oil Try Nick Style; Add Jalapeno Bacon
SIDES Mashed Potatoes • Sautéed Onions • Sautéed Mushrooms • Bleu Cheese Crumbles 3 Vegetable • Spinach • Fries • Bacon Buttermilk Red Skin Mash • Sweet Potato Fries 4 Potato Gratin • Polenta with Sweet Corn • Glazed Carrots 5 Baked Potato Fri-Sat Only
COLUMBIA CLASSICS Fish & Chips 15 IPA Battered Black Cod | Fries | Cole Slaw | Tartar | Malt Vinegar Short Rib Stroganoff 15 Sautéed Onions | Mushrooms | Rich Veal Stock Cast Iron Fajitas Roasted Onions | Peppers | Sour Cream | Guacamole | Salsa | Cheese | Tortillas Choice of Chicken 13 • Steak 16 | Shrimp 16 Add Chicken 4 | Steak 8 | Shrimp 8 Chicken Pot Pie 9
Classic Comfort Favorite
Vegetable Pot Pie 9
Chef’s Mushroom Blend | Haricot Vert Free Gluten
Vegan
CHEF DE CUISINE ALBERTO GARCIA
Vegetarian Lunch Menu/Sandwich Menu is Available Open to Close– Ask your server Please notify your server with any dietary needs, restrictions or special requests
Ch i ca go ’ s Soup Kitchens of the 1920’s Celebrating Chicago ’ s Immigrants
TUESDAYS Chili Con Carne– Spain & Mexico Chili con carne- (English: chili with meat), commonly known in American English as simply "chili", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Columbia’s version is simple and rustic. The bay leaf we use often acts as a bridge to the Spanish cuisine that helped create this simple but delicious meal.
WEDNESDAYS Beef Stew– Melting Pot Stew is used in nearly every culture in Europe and many others around the world. The true origin of beef stew is unknown. What we do know is that Chicago has a long and prosperous history with cattle trade. That combined with our midway cultural melting pot history, beef stew is a must in this hearty city. Just like our country itself, this stew is attributed to by our proud immigrant past.
THURSDAYS French Onion– France French cuisine is often considered the backbone of modern cooking. French onion soup, however, has been a hardy staple of American menus for years for its foundational qualities. Delicious and inexpensive ingredients come together to create a symphony of flavor. French Colonists began to settle in the Great Lakes region (1600s) years before the modern recipe was ever dreamt up.
FRIDAY Clam Chowder– North Eastern Europe Variations of chowder can be directly linked to many cultures. New England Chowder is closely related to French and English cuisine while Manhattan Chowder is a clear Portuguese inspiration. Many believe New England Chowder founds its way across the Atlantic, to Nova Scotia then down America’s East Coast. However it got here, we love it!
SATURDAYS Tortilla Soup– Mexico Mexican immigrants are a huge part of Chicago life. They have added immeasurably to the culture in our city. Beyond bringing their traditional recipes they have provided inspiration for the modern evolution of American cuisine. Tortilla soup is a soul food soup in Mexico City. In this city, it is a vibrant and excitingly simple soup to enjoy with friends.
SUNDAY Chef’s Choice This being truest to the idea of a soup kitchen. Taking what you have and making it delicious and wholesome. Through history this has gone far beyond simply sustaining the body and often becoming a culinary definition of a culture.
1920’s Cocktail Sidecar 9 Cognac, Cointreau and Lemon with a Sugar Rim